11/04/2022
Want a great winter meal, trying an Italian beef sandwich.
Seasoning mix:
1T each Kosher Salt, Ground Black pepper
1tsp. Each Granulated Garlic, Granulated onion and Crushed Red pepper
2tsp. Each Crushed Oregano and Basil
Blend in a bowl
Apply seasoning mix to the roast generously. My roast was 3.8 # Arm or heal roast work well. This is a 2 year old chuck roast I wanted to use up. Keep the extra seasoning for the dipping broth.
I highly temp roasted the Beef:
Preheat the oven to 475 degrees F
When oven is hot place the roast in and reduce to 450 degrees F.
For 4.5 min per pound. So I did 17min.After 17 min. Turn the oven off and do not open it for 2.5 hours.
Take out the roast after the 2.5 hours. Remove from any drippings and wrap tight in film and chill overnight.
Add a 1/2 cup of water the the pan. Then collect the drippings and chill them separately .
After the roast is chilled slice it as thin as you can.
Now heat your broth. I made mine from bones but you can also purchase premade beef broth. Add in the drippings from the roast I skimmed the chilled fat off before adding. Add some of the season mix and a bit more herbs to taste. I included parsley and a bit more basil and oregano. Bring the broth to a boil then dunk the meat with tongs into the broth to heat it.
Put the wet beef on a firm hoggie bun that will not fall apart from the juice. You can ladle on more broth or dunk the whole sandwich if you want.
Garnish with hot papers, roasted bell or red peppers, pepperoncini, or some spicy Italian relish.
